CN113519805A - Nucleotide probiotic pickled vegetables capable of regulating intestinal flora and preparation method of nucleotide probiotic pickled vegetables - Google Patents

Nucleotide probiotic pickled vegetables capable of regulating intestinal flora and preparation method of nucleotide probiotic pickled vegetables Download PDF

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CN113519805A
CN113519805A CN202110853091.3A CN202110853091A CN113519805A CN 113519805 A CN113519805 A CN 113519805A CN 202110853091 A CN202110853091 A CN 202110853091A CN 113519805 A CN113519805 A CN 113519805A
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water
parts
vegetables
pickle
seasoning
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CN113519805B (en
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李勇
丁婷
陈玉松
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Chen Yusong
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Dalian Zhen Ao Biotechnology Co ltd
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/13—Nucleic acids or derivatives thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/113—Acidophilus
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/169—Plantarum
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

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Abstract

The invention discloses a nucleotide probiotic pickle for regulating intestinal flora and a preparation method thereof, belonging to the technical field of food processing. The preparation method comprises the following steps: (1) sterilizing the pickle jar; (2) selecting, processing, cleaning and draining raw material vegetables; (3) soaking in saline water; (4) preparing seasoning water; (5) inoculating lactic acid bacteria; (6) loading vegetables in a jar; (7) fermenting; (8) and (5) seasoning by stirring and refrigerating. The nucleotide probiotic pickle for regulating intestinal flora comprises cytidine monophosphate 5 '-adenosine monophosphate, uridine monophosphate 5' -, uridine monophosphate 5 '-disodium, guanylic acid disodium 5' -inosinate disodium, lactobacillus acidophilus and lactobacillus plantarum, wherein the content of probiotics is more than 1 × 107CFU/g. The nucleotide probiotic pickle has good quality, no preservative, long-term storage, crisp taste, low salt and nitrite, and has the functions of regulationIntestinal flora and the like, accords with the taste of consumers, and is a green health food beneficial to the body.

Description

Nucleotide probiotic pickled vegetables capable of regulating intestinal flora and preparation method of nucleotide probiotic pickled vegetables
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a nucleotide probiotic pickle for regulating intestinal flora and a preparation method thereof.
Background
The pickle is a lactobacillus fermented vegetable product with unique flavor, has various raw materials, simple and convenient preparation, low cost and convenient eating, not only has crisp and tender mouthfeel, but also has the advantages of appetizing, refreshing, promoting appetite, helping digestion and the like. The sauerkraut contains abundant active lactobacillus, and has effects of inhibiting growth of harmful bacteria in intestinal tract, and regulating intestinal flora. However, some food safety hazards exist in the process of fermentation of the pickle, and nitrite is the most notable concern. Nitrite is a highly toxic substance, and 0.2-0.5 g of nitrite is taken by adults to cause poisoning. Nitrite can also enter the fetus body through placenta, and has teratogenic effect on fetus.
The pickle produced commercially still mainly depends on natural fermentation, which needs a longer fermentation period and is easily influenced by environmental factors, so that the product quality is different, the pickle is also easily polluted by mixed bacteria, the product quality is influenced, and the health of eaters is harmed.
Nucleotides are important components of cells, are precursors of DNA and RNA, and play important roles in cellular metabolism, protein synthesis, cell division, and other processes. In addition, nucleotides can become "essential nutrients" for the body under certain conditions, such as disease, rapid growth and development, limited nutrient intake, and blocked endogenous synthesis and expression. It is not known whether the addition of exogenous nucleotide to kimchi can solve the problems of commercially produced kimchi.
Disclosure of Invention
The invention provides a nucleotide probiotic pickle for regulating intestinal flora and a preparation method thereof, wherein two functional factors of exogenous nucleotide and probiotic are combined to prepare safe and delicious green pickle food with various health-care effects of regulating intestinal flora and the like.
In order to achieve the purpose, the invention is realized by the following technical scheme:
a preparation method of a nucleotide probiotic pickle for regulating intestinal flora comprises the following steps:
(1) sterilizing in a pickle jar, and drying for later use:
(2) selecting fresh vegetables without mildew and rot, cleaning, and draining for later use;
(3) and (3) saline water impregnation: immersing the fresh vegetables treated in the step (2) in saline water to ensure that a small amount of the fresh vegetables lose water;
(4) preparing seasoning water: taking 4-8 parts of seasoning pepper, 2-6 parts of anise, 10-20 parts of garlic, 10-20 parts of ginger, 10-30 parts of salt, 10-15 parts of white spirit, 3-8 parts of rock sugar, 0.1-0.5 part of 5 ' -cytidine monophosphate, 0.5-3 parts of 5 ' -adenosine monophosphate, 1-2 parts of 5 ' -uridylic acid disodium, 2-3 parts of 5 ' -guanylic acid disodium and 2-3 parts of 5 ' -inosinic acid disodium according to parts by weight, pouring into 1000-fold 1100 parts of water for boiling, and cooling for later use; wherein the mass ratio of the disodium 5 '-guanylate to the disodium 5' -inosinate is 1: 1;
(5) inoculating lactic acid bacteria: inoculating lactobacillus acidophilus and lactobacillus plantarum into the seasoning water obtained in the step (4), and uniformly stirring; the inoculation ratio of the lactobacillus acidophilus to the lactobacillus plantarum is 0.5: 1-1: 1, the inoculation amount of the lactobacillus acidophilus and the lactobacillus plantarum is 5-10% by volume, and the content of the lactobacillus acidophilus and the lactobacillus plantarum in the seasoning water is more than 1 multiplied by 107CFU/g；
(6) Loading in a jar and fermenting: putting the seasoning water inoculated with the lactic acid bacteria and the vegetables obtained by the treatment in the step (3) into a pickle jar, sealing and fermenting for 3-5 days at the temperature of 20-35 ℃, wherein the pH value at the fermentation end point is 3.0-3.8;
(7) mixing and seasoning: the fermented vegetables are seasoned by the seasoning.
Further, the method for sterilizing the pickle jar in the step (1) comprises the following steps: cleaning pickle jar, soaking in boiling water for sterilization for 10-20min, removing water, and drying.
Further, before cleaning in the step (2), the roots and the peels of the vegetables are removed, and the cleaning mode is as follows: washing with tap water, cutting into strips or sheets, washing with cooled boiled water, and draining; the vegetables in the step (2) comprise Chinese cabbages, long beans, carrots, green peppers, red peppers, cucumbers, white radishes, cabbage, garden peas, asparagus lettuce, old ginger or other vegetables with low water content.
Further, in the step (3), the vegetables are immersed in the saline water for 2-3 hours, and the concentration of the saline water is 6-8 wt%.
Further, the jar loading method in the step (6) comprises the following steps: pouring the seasoning water inoculated with the lactic acid bacteria into 1/2-2/3 parts in the jar, putting the vegetables into the pickle jar, soaking all the vegetables in the seasoning water inoculated with the lactic acid bacteria, continuously putting the seasoning water and the vegetables, and firmly paving the pickle jar until the water surface is close to the mouth of the jar, so that the vegetables are completely submerged by the seasoning water; the fermentation method comprises the following steps: and (4) covering the jar cover tightly, filling saline water into a water tank at the opening of the pickle jar to form a water seal opening, and sealing and fermenting.
Further, the vegetables obtained by fermentation in the step (6) are taken out, washed by clean water, cut off, flavored by adding a blending material, and can be eaten after being uniformly stirred or refrigerated in a sealing way.
Further, the stirring material in the step (7) comprises light soy sauce, chili oil and monosodium glutamate.
Further, the addition of mixed nucleotides of cytidine 5 ' -monophosphate, adenosine 5 ' -monophosphate, disodium 5 ' -uridylate, disodium 5 ' -guanylate and disodium 5 ' -inosinate, and the simultaneous inoculation of lactobacillus plantarum and lactobacillus acidophilus can reduce the nitrite content in the kimchi and shorten the fermentation period.
Furthermore, the mixed nucleotide of 5 ' -cytidine monophosphate, 5 ' -adenosine monophosphate, 5 ' -uridylic acid disodium, 5 ' -guanylic acid disodium and 5 ' -inosinic acid disodium has the effects of improving freshness, enhancing taste and reducing salt of the pickle, and the prepared pickle has crisp taste and almost no nitrite; the refreshing agent is mainly prepared from 5' -disodium inosinate: 5' -guanylic acid disodium is 1: 1.
The prepared nucleic acid probiotic pickle for regulating intestinal flora is prepared according to the preparation method.
Further explaining, the components in the invention have the following functions:
the nucleotide is an extremely important low-molecular compound in organisms, and has functions of regulating lipid metabolism and the like. It has been found that many mammalian tissues with vigorous growth and metabolism, such as the intestine, lymph, and bone marrow cells, lack or have limited ability to synthesize nucleotides, and that nucleotides synthesized in vivo may not meet the growth needs of these important tissues, and therefore require supplementation with exogenous dietary nucleotides. In addition, the exogenous nucleotide has high safety and is added into infant formula milk powder for use at present.
The probiotic is active probiotic viable bacteria lyophilized powder, including Lactobacillus acidophilus (Lactobacillus acidophilus) and Lactobacillus plantarum (Lactobacillus plantarum). The lactobacillus acidophilus can resist the acidic environment in the stomach, the survival rate in the stomach can reach 80 percent, and the lactobacillus acidophilus becomes the focus of research and development. The Lactobacillus plantarum has various health-care effects on human bodies, such as pathogenic bacteria inhibition, cholesterol reduction, cardiovascular disease prevention and the like. The existing pickle making method generally needs to add artificial preservative, and is not beneficial to human health after being eaten for a long time. The invention selects two probiotics to act synergistically, can shorten the fermentation period of the pickle, form an acidic environment, reduce the pollution of mixed bacteria, increase the content of free amino acid after the pickle is fermented, and the flavor amino acid can also make the pickle have better flavor, so that the pickle product with low salt, low nitrite, crisp mouthfeel and long shelf life is prepared.
The pungent seasonings such as the pepper, the garlic and the ginger in the seasoning water in the preparation process of the pickle can inhibit the growth of mixed bacteria and promote the secretion of digestive enzyme, and also can make the pickle have rich flavor and stimulate the appetite.
On the basis of the common knowledge in the field, the above preferred conditions can be combined randomly to obtain the preferred embodiments of the invention.
The reagents and starting materials used in the present invention are commercially available.
The positive progress effects of the invention are as follows: according to the invention, probiotics and exogenous nucleotide are added in the traditional pickle preparation process, and the probiotics and exogenous nucleotide have synergistic effect, so that the prepared pickle product has the advantages of fresh, salty and delicious taste, low salt, low nitrous acid, crisp and refreshing taste and the like, also has various health-care effects of regulating intestinal flora and the like, and is beneficial to body health after being eaten for a long time.
Drawings
FIG. 1 shows the effect of different inoculation ratios of Lactobacillus acidophilus and Lactobacillus plantarum on the total acid content.
FIG. 2 shows the effect of different ratios of cytidine 5 ' -monophosphate, adenosine 5 ' -monophosphate, disodium 5 ' -uridylate, disodium 5 ' -guanylate and disodium 5 ' -inosinate on the total acid content.
FIG. 3 is a graph showing the effect of inoculating mixed bacteria and single bacteria on the total acid content and nitrite content in kimchi.
FIG. 4 shows the effect of inoculating different kinds of lactic acid bacteria on pH value of the prepared nucleic acid probiotic pickle.
FIG. 5 is the effect of adding five kinds of exogenous nucleotide mixture on the fermentation period of kimchi.
Detailed Description
The following non-limiting examples will allow one of ordinary skill in the art to more fully understand the present invention, but are not intended to limit the invention in any way. The experimental methods without specifying specific conditions in the following examples were selected according to the conventional methods and conditions, or according to the commercial instructions.
In the following examples, the sources of the raw materials used were:
the invention relates to a nucleotide probiotic pickle for regulating intestinal flora and a preparation method thereof, wherein the nucleotide probiotic pickle comprises 5 exogenous nucleotides and 2 probiotics.
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention.
Example 1
A preparation method of a nucleotide probiotic pickle for regulating intestinal flora comprises the following steps:
(1) sterilizing the pickle jar. Cleaning pickle jar, soaking in boiling water for 10min, sterilizing, removing water, and drying;
(2) and (4) selecting materials. Selecting fresh vegetables without mildew and rot, removing roots and peels, washing with tap water, cutting into strips or slices, finally washing with cooled boiled water, and draining for later use;
(3) and (4) soaking in saline. Immersing the treated fresh vegetables in saline water for 2 hours to ensure that the fresh vegetables lose a small amount of water and are convenient to operate;
(4) and (5) preparing seasoning water. Taking 4 parts of seasoning pepper, 2 parts of anise, 10 parts of garlic, 10 parts of ginger, 10 parts of salt, 10 parts of white spirit, 3 parts of rock candy and 5' -cytidine monophosphate (I) according to parts by weight respectively5 ' -CMP)0.1 parts, adenosine 5 ' -monophosphate (5 ' -AMP)0.5 parts, disodium 5 ' -uridylate (5 ' -UMPNa)2)1 part, 5 '-disodium guanylate (5' -GMPNA)2)2 parts of disodium 5 '-inosinate (5' -IMPNa)2)2 parts of the mixture is poured into 1000 parts of water to be boiled and cooled for later use;
(5) a total of 5% (by volume) of Lactobacillus acidophilus and Lactobacillus plantarum were inoculated. Inoculating lactobacillus acidophilus and lactobacillus plantarum into the seasoning water obtained in the step (4), and uniformly stirring; wherein the inoculation ratio of the lactobacillus acidophilus to the lactobacillus plantarum is 0.5: 1.
(6) And (5) loading in a jar. Pouring the seasoning water inoculated with lactobacillus acidophilus and lactobacillus plantarum into a pot at 1/2, putting vegetables into a pickle pot, soaking all the vegetables in the prepared seasoning water, and continuously adding the seasoning water and the vegetables until the water surface is close to the mouth of the pot;
(7) and (5) fermenting. Covering the jar tightly, injecting saline water into a water tank at the mouth of the pickle jar to form a water seal, and fermenting for 5d at the temperature of 20 ℃;
(8) and (5) stirring and seasoning. Taking out the vegetables after fermentation, washing with clear water, cutting, adding the blending material for seasoning, and stirring uniformly to obtain the product which can be eaten or refrigerated in a sealed manner. The blending materials are common seasonings such as light soy sauce, chili oil, monosodium glutamate and the like, which can improve the sensory quality of products and increase the appetite.
Example 2
A preparation method of a nucleotide probiotic pickle for regulating intestinal flora comprises the following steps:
(1) sterilizing the pickle jar. Cleaning pickle jar, soaking in boiling water for 15min, sterilizing, removing water, and drying;
(2) and (4) selecting materials. Selecting fresh vegetables without mildew and rot, removing roots and peels, cutting into strips or slices, washing with tap water, washing with cooled boiled water, and draining for later use;
(4) and (4) soaking in saline. Immersing the treated fresh vegetables in saline water for 2 hours to ensure that the fresh vegetables lose a small amount of water and are convenient to operate;
(4) and (5) preparing seasoning water. Taking 6 parts of seasoning pepper, 4 parts of anise, 15 parts of garlic, 15 parts of ginger, 20 parts of salt and white spirit according to mass parts respectively13 parts of rock candy, 5 parts of rock candy, 0.3 part of 5 '-cytidine monophosphate (5' -CMP), 1 part of 5 '-adenosine monophosphate (5' -AMP), and 5 '-disodium uridylate (5' -UMPNa)2)1.5 parts of disodium 5 '-guanylate (5' -GMPNA)2)2.5 parts of disodium 5 '-inosinate (5' -IMPNa)2)2.5 parts of the mixture is poured into 1000 parts of water to be boiled and cooled for standby;
(5) a total of 8% (by volume) of Lactobacillus acidophilus and Lactobacillus plantarum were inoculated. Inoculating lactobacillus acidophilus and lactobacillus plantarum into the seasoning water obtained in the step (4), and uniformly stirring; wherein the inoculation ratio of the lactobacillus acidophilus to the lactobacillus plantarum is 1: 1.
(6) And (5) loading in a jar. Pouring the seasoning water inoculated with lactobacillus acidophilus and lactobacillus plantarum into a pot at 2/3, putting vegetables into a pickle pot, soaking all the vegetables in the prepared seasoning water, and continuously adding the seasoning water and the vegetables until the water surface is close to the mouth of the pot;
(7) and (5) fermenting. Covering the jar tightly, injecting saline water into a water tank at the mouth of the pickle jar to form a water seal, and fermenting for 4d at the temperature of 30 ℃;
(8) and (5) stirring and seasoning. Taking out the vegetables after fermentation, washing with clear water, cutting, adding the blending material for seasoning, and stirring uniformly to obtain the product which can be eaten or refrigerated in a sealed manner. The blending materials are common seasonings such as light soy sauce, chili oil, monosodium glutamate and the like, which can improve the sensory quality of products and increase the appetite.
Example 3
A preparation method of a nucleotide probiotic pickle for regulating intestinal flora comprises the following steps:
(1) sterilizing the pickle jar. Cleaning pickle jar, soaking in boiling water for 20min, sterilizing, removing water, and drying;
(2) and (4) selecting materials. Selecting fresh vegetables without mildew and rot, removing roots and peels, cutting into strips or slices, washing with tap water, washing with cooled boiled water, and draining for later use;
(3) and (4) soaking in saline. Immersing the treated fresh vegetables in saline water for 3 hours to ensure that the fresh vegetables lose a small amount of water and are convenient to operate;
(4) and (5) preparing seasoning water. Taking 8 parts of seasoning pepper, 6 parts of anise and anise according to parts by weight respectively20 parts of garlic, 20 parts of ginger, 30 parts of salt, 15 parts of white spirit, 8 parts of rock candy, 0.5 part of cytidine 5 '-monophosphate (5' -CMP), 3 parts of adenosine 5 '-monophosphate (5' -AMP) and disodium 5 '-uridylate (5' -UMPNa)2)2 parts of disodium 5 '-guanylate (5' -GMPNA)2)3 parts of disodium 5 '-inosinate (5' -IMPNa)2)3 parts of the mixture is poured into 1000 parts of water to be boiled and cooled for standby;
(5) a total of 10% (by volume) of Lactobacillus acidophilus and Lactobacillus plantarum were inoculated. Inoculating lactobacillus acidophilus and lactobacillus plantarum into the seasoning water obtained in the step (4), and uniformly stirring; wherein the inoculation ratio of the lactobacillus acidophilus to the lactobacillus plantarum is 0.8: 1.
(6) And (5) loading in a jar. Pouring the seasoning water inoculated with lactobacillus acidophilus and lactobacillus plantarum into a pot at 1/2, putting vegetables into a pickle pot, soaking all the vegetables in the prepared seasoning water, and continuously adding the seasoning water and the vegetables until the water surface is close to the mouth of the pot;
(7) and (5) fermenting. Covering the jar tightly, injecting saline water into a water tank at the mouth of the pickle jar to form a water seal, and fermenting for 3d at the temperature of 35 ℃;
(8) and (5) stirring and seasoning. Taking out the vegetables after fermentation, washing with clear water, cutting, adding the blending material for seasoning, and stirring uniformly to obtain the product which can be eaten or refrigerated in a sealed manner. The blending materials are common seasonings such as light soy sauce, chili oil, monosodium glutamate and the like, which can improve the sensory quality of products and increase the appetite.
Example 4
Study of optimal inoculation ratio of lactobacillus acidophilus and lactobacillus plantarum: with reference to the method of example 1, the inoculation ratios of lactobacillus acidophilus and lactobacillus plantarum were set to 0.2:1, 0.5:1, 0.8:1, 1:1, 1.2:1 and 1.5:1, respectively. The optimal inoculation ratio of lactobacillus acidophilus and lactobacillus plantarum is discussed by the total acid content of the pickle obtained by fermenting for 4 days. The results are shown in FIG. 1. When the inoculation ratio of the lactobacillus acidophilus to the lactobacillus plantarum is 1:1, the total acid content is highest, and when the inoculation ratio is more than 1:1, the acid production content is almost unchanged, so that the inoculation ratio of the lactobacillus acidophilus to the lactobacillus plantarum is optimal when 1: 1.
Example 5
5 ' -Cytidine monophosphate (5 ' -CMP), 5 'Adenosine monophosphate (5 ' -AMP), disodium 5 ' -uridylate (5 ' -UMPNa)2) Disodium 5 '-guanylate (5' -GMPNA)2) And disodium 5 '-inosinate (5' -IMPNa)2) Study of optimum usage:
referring to the method of example 2, a control group and three experimental groups were set, respectively, in which the following nucleotides were used in parts by mass, and the control group was 5 ' -CMP 3 parts, 5 ' -AMP 0.4 parts, 5 ' -UMPNa20.9 part of 5' -GMPNA20.8 part of 5' -IMPNa20.8 part; experiment 1 group includes 0.1 part of 5 ' -CMP, 0.5 part of 5 ' -AMP, and 5 ' -UMPNa 21 part of, 5' -GMPNA 22 parts of, 5' -IMPNa 22 parts of (1); experiment 2 group comprises 0.3 part of 5 ' -CMP, 1 parts of 5 ' -AMP and 5 ' -UMPNa21.5 parts of, 5' -GMPNA22.5 parts of 5' -IMPNa22.5 parts; experiment 3 group is 5 ' -CMP 0.5 parts, 5 ' -AMP 3 parts, 5 ' -UMPNa 22 parts of, 5' -GMPNA 23 parts of, 5' -IMPNa2And 3 parts. The rest of the procedure was the same as in example 2.
The results of the test of the total acid content of the fermented kimchi are shown in fig. 2, and the total acid content of the three experimental groups of kimchi is higher than that of the control group.
Example 6
The effects of inoculating a single lactic acid bacterium and a mixed lactic acid bacterium on the total acid content and the nitrite content were discussed using the method of example 2 as an experimental group and a single strain as a control group (inoculating only lactobacillus acidophilus as a control group 1, inoculating only lactobacillus plantarum as a control group 2, and the control group was identical to example 2 except that the species of the lactic acid bacterium to be inoculated was different).
The results are shown in FIG. 3, and show that the inoculated mixed bacteria have higher acid production and nitrite content reduction capability than single bacteria.
Example 7
The influence of inoculating different kinds of lactic acid bacteria on the pH value of the prepared nucleotide probiotic pickle is as follows:
referring to the preparation method of example 1, the experimental group was inoculated with lactobacillus acidophilus and lactobacillus plantarum at a ratio of 0.5:1, the control group was inoculated with lactobacillus, the blank group was not inoculated with lactobacillus for natural fermentation, and the rest steps were the same as example 1.
The pH of the kimchi brine at the time of fermentation for 0-7 days was measured, and the result is shown in fig. 4, in which the pH of the naturally fermented kimchi brine at the first day of fermentation was 6. The pH of the kimchi brine of the control group was 5 at the first day. The pH value of the pickle brine inoculated with lactobacillus acidophilus and lactobacillus plantarum is 4.3 in the first day of fermentation, and can reach 3-3.8 after 3-5 days of fermentation. The experiments show that the mixed strains of lactobacillus acidophilus and lactobacillus plantarum are inoculated into the pickled vegetables for fermentation, the pH value of the pickled vegetable brine is lower than that of a control group and a blank group, the period of fermentation maturity of the pickled vegetables can be shortened, and the influence on the pH value of the pickled vegetables is also proved to be large by adopting different types of lactobacillus to be inoculated into the pickled vegetables.
Example 8
The influence of inoculating different kinds of lactic acid bacteria on the physicochemical indexes of the prepared nucleotide probiotic pickle is as follows:
referring to the preparation method of example 2, the experimental group was inoculated with lactobacillus acidophilus and lactobacillus plantarum at a ratio of 1:1, the control group was inoculated with lactobacillus, the blank group was not inoculated with lactobacillus for natural fermentation, and the rest steps were the same as example 1.
The total acid content of the pickle (experimental group) obtained by fermenting for 4 days is 2.790 mg/kg; the content of nitrous acid is 1.573 mg/kg; the total arsenic content is 0.03 mg/kg; lead content 0.12 mg/kg; coliform bacteria were not detected.
The total acid content of the pickle obtained by fermenting the blank group for 4 days is 0.810 mg/kg; the content of nitrous acid is 11.332 mg/kg; coliform bacteria were not detected.
The total acid content of the pickle obtained by fermenting the control group for 4 days is 1.985 mg/kg; the content of nitrous acid is 5.761 mg/kg; coliform bacteria were not detected.
Compared with a blank group, the experiment group can rapidly ferment and produce acid in a short time, the total acid content is increased, and the pickle of the invention contains almost no subacid and is far lower than the international standard. Compared with the control group, the control group has far lower effect than the experimental group, although the acid production capability and the content of nitrite are caused by the blank group. Through comparison, the invention can further prove that the special two bacteria are selected, and under the action of the exogenous nucleotide, the bacteria are protected from the influence of the external adverse environment, and the growth and the propagation of the bacteria are promoted. The obtained sauerkraut has unique taste, no antiseptic, and long shelf life. Has multiple physiological functions of regulating intestinal flora and the like, and all microorganism indexes meet the national standard.
Example 9
The fresh-keeping effect of the exogenous nucleotide on the pickled vegetables is as follows:
experimental groups: kimchi prepared in the method of example 1.
Control group 1: the preparation method of the flavored water in example 1 was replaced by: taking 4 parts of seasoning pepper, 2 parts of anise, 10 parts of garlic, 10 parts of ginger, 10 parts of salt, 10 parts of white spirit, 3 parts of rock candy, 0.1 part of cytidine 5 '-monophosphate (5' -CMP), 0.5 part of adenosine 5 '-monophosphate (5' -AMP) and 5 '-uridylic acid disodium (5' -UMPNa) according to mass parts respectively2)1 part, 5 '-disodium guanylate (5' -GMPNA)2)2 portions of the mixture are poured into 1000 portions of water to be boiled and cooled for standby. The rest of the procedure was the same as in example 1.
Control group 2: the preparation method of the flavored water in example 1 was replaced by: taking 4 parts of seasoning pepper, 2 parts of anise, 10 parts of garlic, 10 parts of ginger, 10 parts of salt, 10 parts of white spirit, 3 parts of rock candy, 0.1 part of cytidine 5 '-monophosphate (5' -CMP), 0.5 part of adenosine 5 '-monophosphate (5' -AMP) and 5 '-uridylic acid disodium (5' -UMPNa) according to mass parts respectively2)1 part of disodium 5 '-inosinate (5' -IMPNa)2)2 portions of the mixture are poured into 1000 portions of water to be boiled and cooled for standby. The rest of the procedure was the same as in example 1.
Control group 3: the preparation method of the flavored water in example 1 was replaced by: taking 4 parts of seasoning pepper, 2 parts of anise, 10 parts of garlic, 10 parts of ginger, 10 parts of salt, 10 parts of white spirit, 3 parts of rock candy, 0.1 part of cytidine 5 '-monophosphate (5' -CMP), 0.5 part of adenosine 5 '-monophosphate (5' -AMP) and 5 '-uridylic acid disodium (5' -UMPNa) according to mass parts respectively2)1 part of the mixture is poured into 1000 parts of water to be boiled and cooled for standby. The rest of the procedure was the same as in example 1.
After tasting, the kimchi prepared by the experimental group and the three control groups of the embodiment has significantly improved delicate flavor compared with the control group 3, has a certain degree of improvement compared with the control groups 1 and 2, and has higher similarity of delicate flavor of the control group 1 and the control group 2. In the embodiment, the 5 '-uridylic acid disodium and the 5' -inosinic acid disodium are simultaneously added, so that the delicate flavor of the experimental group is obviously improved, and the taste is better. And the ratio of the disodium 5 '-uridylate to the disodium 5' -inosinate is 1:1, so that the freshness improving effect is best.
Example 10
The effect of adding five exogenous nucleotide mixtures and inoculating two probiotics on the nitrite content in the pickle:
experimental groups: kimchi prepared in the method of example 1.
Control group: referring to the method described in example 1, in the preparation of the seasoning water of step (4), cytidine 5 ' -monophosphate, adenosine 5 ' -monophosphate, disodium 5 ' -uridylate, disodium 5 ' -guanylate, and disodium 5 ' -inosinate were not added, and the rest of the method was the same as example 1.
The influence of five kinds of exogenous nucleotide mixture on the nitrite content in the fermented pickle is discussed.
The results showed that the nitrite content in the kimchi obtained in example 1 was 1.62mg/kg, whereas the nitrite content in the kimchi obtained by fermenting without adding the mixture of five exogenous nucleotides was 10.47mg/kg when preparing the seasoning water. The fact that the content of nitrite in the pickled vegetables obtained by adding the five exogenous nucleotide mixtures for fermentation is lower is proved, and the capability of reducing the content of nitrite is better when the five exogenous nucleotide mixtures are added to be matched with two probiotics.
Example 11
The influence of the addition of five exogenous nucleotide mixtures on the kimchi fermentation cycle:
experimental groups: kimchi prepared by the method described in example 3.
Blank control group: referring to the method described in example 3, in the preparation of the seasoning water of step (4), cytidine 5 ' -monophosphate, adenosine 5 ' -monophosphate, disodium 5 ' -uridylate, disodium 5 ' -guanylate, and disodium 5 ' -inosinate were not added, and the rest of the method was the same as example 3.
The pH of the kimchi brine after 0-7 days of fermentation was measured, and the result is shown in fig. 5, in which the pH of the kimchi brine of the blank control group was 6.5 in the first day of fermentation. The pH value of the pickle brine obtained in the embodiment 3 of the invention is 4.2 in the first day of fermentation, and can reach 3 after 3 days of fermentation. The experiment shows that the addition of five exogenous nucleotide mixtures into the pickle for fermentation can shorten the period of pickle fermentation maturity by adding the five exogenous nucleotides, wherein the pH of the pickle brine is lower than that of a blank control group.

Claims (10)

1. A preparation method of a nucleotide probiotic pickle for regulating intestinal flora is characterized by comprising the following steps:
(1) sterilizing the pickle jar, and drying for later use;
(2) selecting fresh vegetables without mildew and rot, cleaning, and draining for later use;
(3) and (3) saline water impregnation: immersing the fresh vegetables treated in the step (2) in saline water to ensure that a small amount of the fresh vegetables lose water;
(4) preparing seasoning water: taking 4-8 parts of seasoning pepper, 2-6 parts of anise, 10-20 parts of garlic, 10-20 parts of ginger, 10-30 parts of salt, 10-15 parts of white spirit, 3-8 parts of rock sugar, 0.1-0.5 part of 5 ' -cytidine monophosphate, 0.5-3 parts of 5 ' -adenosine monophosphate, 1-2 parts of 5 ' -uridylic acid disodium, 2-3 parts of 5 ' -guanylic acid disodium, 2-3 parts of 5 ' -inosinic acid disodium, and the mass ratio of the 5 ' -guanylic acid disodium to the 5 ' -inosinic acid disodium is 1:1, pouring the obtained mixture into 1000-1100 parts of water for boiling, and cooling for later use;
(5) inoculating lactic acid bacteria: inoculating lactobacillus acidophilus and lactobacillus plantarum into the seasoning water obtained in the step (4), and uniformly stirring; the inoculation ratio of the lactobacillus acidophilus to the lactobacillus plantarum is 0.5: 1-1: 1, the inoculation amount of the lactobacillus acidophilus and the lactobacillus plantarum is 5-10% by volume, and the content of the lactobacillus acidophilus and the lactobacillus plantarum in the seasoning water is more than 1 multiplied by 107CFU/g；
(6) Loading in a jar and fermenting: putting the seasoning water inoculated with the lactic acid bacteria and the vegetables obtained by the treatment in the step (3) into a pickle jar, sealing and fermenting for 3-5 days at the temperature of 20-35 ℃, wherein the pH value at the fermentation end point is 3.0-3.8;
(7) mixing and seasoning: the fermented vegetables are seasoned by the seasoning.
2. The preparation method according to claim 1, wherein the method for sterilizing the pickle jar in the step (1) comprises the following steps: cleaning pickle jar, soaking in boiling water for sterilization for 10-20min, removing water, and drying.
3. The method according to claim 1, wherein the roots and skins of the vegetables are removed before the washing in step (2) by: washing with tap water, cutting into strips or sheets, washing with cooled boiled water, and draining; the vegetables in the step (2) comprise Chinese cabbages, long beans, carrots, green peppers, red peppers, cucumbers, white radishes, cabbage, garden peas, asparagus lettuce, old ginger or other vegetables with low water content.
4. The method of claim 1, wherein the vegetables are immersed in the brine for 2 to 3 hours in the step (3), the brine having a concentration of 6 to 8 wt%.
5. The method for preparing a catalyst according to claim 1, wherein the altar loading method in the step (6) comprises the following steps: pouring the seasoning water inoculated with the lactic acid bacteria into 1/2-2/3 parts in the jar, putting the vegetables into the pickle jar, soaking all the vegetables in the seasoning water inoculated with the lactic acid bacteria, continuously putting the seasoning water and the vegetables, and firmly paving the pickle jar until the water surface is close to the mouth of the jar, so that the vegetables are completely submerged by the seasoning water; the fermentation method comprises the following steps: and (4) covering the jar cover tightly, filling saline water into a water tank at the opening of the pickle jar to form a water seal opening, and sealing and fermenting.
6. The method according to claim 1, wherein the vegetable obtained by the fermentation in the step (6) is taken out, washed with clear water, cut, seasoned with a seasoning, and stirred uniformly to be eaten or refrigerated under sealed conditions.
7. The method of claim 1, wherein the dressing of step (7) comprises light soy sauce, chili oil, and monosodium glutamate.
8. The preparation method according to claim 1, wherein the mixed nucleotide of cytidine 5 ' -monophosphate, adenosine 5 ' -monophosphate, disodium 5 ' -uridylate, disodium 5 ' -guanylate and disodium 5 ' -inosinate is added and lactobacillus plantarum and lactobacillus acidophilus are simultaneously inoculated, so that the content of nitrite in the kimchi can be reduced and the fermentation period can be shortened.
9. The preparation method according to claim 1, wherein the disodium 5 '-guanylate and the disodium 5' -inosinate are selected in a mass ratio of 1:1 to maximize the umami taste of the kimchi, thereby reducing the salt content.
10. The nucleic acid probiotic pickle for regulating intestinal flora prepared by the preparation method of any one of claims 1 to 9.
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